Pattypans are quite similar to zucchini or other soft skin or "Summer" squashes, and can be cooked in the same ways. They are a bit more dense than zucchini, and thus hold up better in stewed dishes or to reheating.

~ I cut off a thin sliver on the bottom so it would sit securely in a baking dish

~ cut off hard part near the stem end

~ cut out a cone wedge of the stem end about 3" wide and chopped up the flesh in this cone

~ sauteed some onion, bell pepper, the squash, and garlic in a little olive oil until tender, then added in some dried bread crumbs, Italian seasonings, s&p, and cooked until well blended and crumbs were crispy

~ put this stuffing in the cavity created by the cone cut-out, pushed some small cubes of swiss cheese into the stuffing and set the squash in a small baking dish, adding a little water to the bottom; baked at 350 until the squash was tender, then put some more cubes of cheese on top of the stuffing and baked until they were melted. It was pretty good, but I decided the flavor of this squash was not as good as other squash. But, it may have been too big, as I felt the need to remove the seeds in the bottom below the cone I cut out.